Description
Beef Bourguignon is a classic French stew featuring tender chunks of beef simmered in a rich red wine and beef stock sauce with bacon, mushrooms, pearl onions, and aromatic vegetables. This slow-cooked dish is perfect for a hearty family dinner with deep flavors developed over several hours of cooking.
Ingredients
Units
Scale
Meats and Fat
- 1 tablespoon extra-virgin olive oil
- 6 ounces bacon, roughly chopped
- 3 pounds beef brisket, trimmed of fat and cut into 2-inch chunks
- 1 beef bouillon cube, crushed
- 2 tablespoons butter
Vegetables
- 1 large carrot, sliced 1/2-inch thick
- 1 large white onion, diced
- 6 cloves garlic, minced and divided
- 12 pearl onions (small, optional)
- 1 pound fresh mushrooms (small white or brown), quartered
Liquids and Seasonings
- 3 cups red wine (Merlot, Pinot Noir, or Chianti; use 2 cups for milder sauce)
- 2-3 cups beef stock (use 3 cups if 2 cups of wine)
- 2 tablespoons tomato paste
- 1 teaspoon fresh thyme, finely chopped
- 2 tablespoons fresh parsley, finely chopped and divided
- 2 bay leaves
- 1 pinch coarse salt
- 1 pinch ground pepper
- 2 tablespoons flour
Instructions
- Prepare the Ingredients: Trim beef of excess fat and cut into 2-inch chunks. Roughly chop bacon, slice the carrot, dice the onion, mince garlic cloves, quarter mushrooms, and peel pearl onions if using.
- Cook the Bacon: Heat extra-virgin olive oil in a large heavy-bottomed pot over medium heat, then add the bacon and cook until browned and crisp. Remove bacon with a slotted spoon and set aside, leaving the fat in the pot.
- Brown the Beef: Pat beef chunks dry with paper towels to ensure good browning. In batches, add beef to the pot and brown on all sides over medium-high heat. Remove browned beef and set aside with bacon.
- Sauté Vegetables: Add diced onion, sliced carrot, and half the minced garlic to the pot. Cook over medium heat until softened, about 5-7 minutes.
- Add Flour: Sprinkle flour over vegetables and stir to coat evenly. Cook for 2 minutes to eliminate the raw flour taste and help thicken the sauce later.
- Deglaze with Wine: Slowly pour in the red wine while stirring to lift browned bits from the bottom of the pot. Bring to a simmer and cook for 5 minutes to reduce slightly.
- Add Stock and Flavorings: Return beef and bacon to the pot. Add beef stock, tomato paste, crushed bouillon cube, fresh thyme, bay leaves, coarse salt, and ground pepper. Stir well to combine.
- Simmer the Stew: Bring the mixture to a low simmer. Cover the pot partially with a lid and let cook gently for 2.5 to 3 hours, or until the beef is very tender.
- Prepare Mushrooms and Pearl Onions: In a separate pan, melt butter over medium heat. Add quartered mushrooms and pearl onions and sauté until golden and tender, about 10 minutes. Add remaining minced garlic and cook another minute.
- Combine and Finish: Add the cooked mushrooms, pearl onions, and chopped parsley to the stew about 20 minutes before cooking finishes. Continue to simmer until flavors meld and sauce thickens.
- Adjust Seasonings and Serve: Remove bay leaves, taste for seasoning, and add more salt or pepper if needed. Garnish with extra parsley and serve hot, ideally with crusty bread or over mashed potatoes.
Notes
- For a milder wine sauce, use only 2 cups of wine and add 3 cups of beef stock.
- If pearl onions are unavailable, substitute with small diced white onions or skip them.
- Brown the beef in batches to avoid overcrowding the pan, ensuring a better sear and deeper flavor.
- This recipe works well in a slow cooker or Instant Pot if adapted accordingly, but slow stovetop simmering yields the best traditional texture.
- Leftovers taste even better the next day as flavors continue to develop.
Nutrition
- Serving Size: 1 serving
- Calories: 624 kcal
- Sugar: 7 g
- Sodium: 1163 mg
- Fat: 25 g
- Saturated Fat: 9 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.2 g
- Carbohydrates: 19 g
- Fiber: 3 g
- Protein: 59 g
- Cholesterol: 151 mg
